This roasted pesto gnocchi and veggies recipe is so easy to make! The prep is nothing more than chopping up a few vegetables, tossing everything together, and then baking for about twenty minutes. The end result is a bright and vibrant meal that’s bursting with juicy roasted veggies and soft, pillowy, pesto-coated gnocchi pieces. If you want to make this with frozen gnocchi, simply add an extra ten minutes to the cook time and you’re all set.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: dinner
Cuisine: Italian
Servings: 2
Calories: 784kcal
Author: Sara Nevins
Ingredients
For the Pesto:
2cupsfresh basilor greens such as kale spinach, carrot tops or arugula
2clovesgarlicor ½ teaspoon of minced garlic
2tablespoonsnutritional yeast
3tablespoonsextra virgin olive oil
3tablespoonspine nutsor other nuts/seeds such as walnuts, cashews, almonds or hulled pumpkin seeds
½teaspoonsea saltplus more to taste
For the Gnocchi & Veggies:
119 ounce packageuncooked vegan potato gnocchi
1smallzucchinisliced into 1⁄4-inch (6-mm) thick pieces and cut in half
8cherry tomatoescut in half
½ small red onionthinly sliced
2tablespoonpine nuts
2tablespoonextra virgin olive oil
½cuppestodivided
1small handfulfresh basil
Instructions
For the Pesto:
Add the basil, garlic, nutritional yeast, olive oil, pine nuts, and salt to a food processor. Pulse until smooth. Taste and season with more salt if needed.
Add a tablespoon or two of water to thin out the consistency if desired.
Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.
For the Gnocchi and Veggies:
Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add ¼ cup of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
Stir in the remaining ¼ cup of pesto and serve immediately, topped with fresh basil.
Notes
Tester's Tip: Our recipe tester Taylor recommends adding 1 tablespoon of freshly squeezed lemon juice to the pesto for some added brightness.